At Da Lobsta, Wolf and his team currently serve
authentic New England sandwiches with a twist, taking the East Coast concept of
chilled Lobster Claw & Knuckle meat (Blue Crab and Shrimp can also be
substituted), strip of mayo and warm garlic butter drizzled on top of a New
England Style toasted. Daring to be different, the original can also be changed
up with Indian, Asian, Mexican, and Greek varieties.
Think the American Dream on a bun.
Not to be confused with sushi (seriously, there are
a few of those!), Da Lobsta brings the standard lobster roll to another level
by offering homemade, customizable sandwiches at a reasonable price, without
requiring dine-in service. None of the frou-frou, just straight good eats.
Wolf concocted the idea out of his love for
visiting Maine when growing up, as well as his interest in the eclecticism of
food culture he found when living in Los Angeles. As a child, lobster rolls
became one of Wolf’s favorite dishes; seafood always seemed to hit the spot.
When he moved to the West Coast later in life, he discovered his beloved
sandwich on a food truck cruising around town, and would frequently find
himself driving 45 minutes out of the way just to get a bite.
At the same time, Wolf was operating The Glendon
Bar & Kitchen in Hollywood, a high end dining spot mixing American and
California cuisines. He began to experiment with the idea of creating a
restaurant on a smaller scale, offering high quality products with his own
unique twist and less of an emphasis on dining.
Suddenly, something clicked with his past and
present obsessions.
Wolf eventually moved to Chicago, leaving behind
The Glendon to pursue his new idea with his favorite foodie pleasure: the
lobster roll. He decided to add ethnic variations to the mix as a way to
diversify the standard, and suit the assorted feel of his new home.
While in Maine, a lobster roll is a working man's
sandwich sold on the side of the highway or pier. In big cities, they’ve been
turned into gourmet items. Many fancier versions pack in dozens of ingredients
and cost significantly more, but don’t taste better than the original. Wolf
wanted to avoid a similar result and created new renditions of the lobster
roll, while tapping into the simplicity and authenticity of the original.
The result was Da Lobsta.
No comments:
Post a Comment